Recipe of the Month

This creamy and comforting pumpkin soup is perfect for cooler evenings. Using fresh pumpkin, it's packed with flavour and simple to make.

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 1kg fresh pumpkin (Kent or Butternut work well), peeled and chopped
• 1 brown onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, chopped (optional, for extra sweetness)
• 1 medium potato, chopped (optional, for extra creaminess)
• 1 litre vegetable or chicken stock
• 1 cup water (if needed)
• ½ cup thickened cream (or coconut milk for a dairy-free option)
• 1 tbsp olive oil or butter
• ½ tsp ground nutmeg (optional)
• Salt and black pepper, to taste
• Fresh parsley or chives, to garnish
• Crusty bread, to serve

Method:

1. Sauté the aromatics – Heat olive oil or butter in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant.
2. Cook the vegetables – Add the chopped pumpkin, carrot, and potato. Stir for a couple of minutes.
3. Simmer – Pour in the stock, bring to a boil, then reduce heat and simmer for 20–25 minutes, until the vegetables are soft.
4. Blend – Use a stick blender to purée the soup until smooth. If it’s too thick, add a little water to reach your desired consistency.
5. Add cream and season – Stir in the cream and nutmeg, then season with salt and pepper to taste.
6. Serve – Ladle into bowls, garnish with fresh parsley or chives, and enjoy with crusty bread!